Always vegetarian, often vegan

Scrambled tofu (Vegan)

Scrambled tofu, this time Asian spiced to go well with our cauliflower nasi and tempeh skewers with peanut sauce. You can make a Provencal scramble with other herbs, for example.

Scrambled tofu, spiced with Asian spices to make a good match with our cauliflower rice and the tempeh skewers.

Scrambled tofu (Vegan)

Not only does this scrambled tofu look like scrambled eggs, the black salt also makes it smell like scrambled eggs. Very tasty with all dishes where you eat scrambled eggs. We ate it with our cauliflower nasi.
Voorbereiding 5 minutes
Bereiding 10 minutes
Marineertijd 30 minutes
Totale tijd 45 minutes
Course: Side Dish
Cuisine: Asian
Keyword: tofu, vegan
Porties: 2 people


  • 150 g tofu
  • 75 ml plantbased milk, we used soy milk
  • 2 table spoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1 teaspoon mustard
  • teaspoon black salt (Kala Namak) (or regular salt although you will miss the eggy smell)
  • 1/2 teaspoon pepper
  • 1 tablespoon sunflower or peanut oil


  • Mash the tofu with a fork.
  • Fry the tofu in a little bit of vegetable oil.
  • Mix the milk, nutritional yeast, turmeric, garlic powder and mustard in a bowl. Stir well and season with black salt and pepper.
  • Mix the sauce with the tofu in the frying pan and fry for a while.
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